This soup is low-calorie, high-flavor comfort food and favorite in my house on a chilly autumn evening.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.

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  • Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.

  • Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.

  • Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.

Cook's Note:

It is important to be very careful while using a hand wand in hot liquid - you may even want to wear an oven mitt during this step. A blender can also be used: if so, let the mixture cool to lukewarm before blending - do not attempt to process hot liquids in a blender. This soup is easy to personalize - add your favorite herbs and spices. Add cumin, curry power and nutmeg for an Indian flair. The addition of heavy cream gives a nice mouth feel for just a few extra calories per serving, but it can be omitted easily.

Nutrition Facts

114 calories; protein 6.4g 13% DV; carbohydrates 16.4g 5% DV; fat 3.1g 5% DV; cholesterol 10.2mg 3% DV; sodium 391mg 16% DV. Full Nutrition

Reviews (15)

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Most helpful positive review

Rating: 5 stars
12/09/2013
Delicious and easy.. tarragon and thyme are nice in this. I used Greek yogurt instead of cream and it was prefect Read More
(13)
18 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/09/2013
Delicious and easy.. tarragon and thyme are nice in this. I used Greek yogurt instead of cream and it was prefect Read More
(13)
Rating: 4 stars
02/07/2015
I guess I am not a fan of Tarragon but I liked this anyway. I had no half n half so I added sour cream @ the end....after I pureed in blender. Very thick n creamy! I would make this again without Tarragon... Read More
(3)
Rating: 4 stars
10/25/2014
I originally gave this a 3 star but changed it to 4 stars as my husband loved it (he can be picky too) and went back for a second bowl. I do think it is the preference of spices. My original review: Overall I'd say good but not great. The base is nice tasting and creamy after blending I just didn't care for the spice combination. I think I would prefer it with different spices but this is my personal preference. You may like the spices. UPDATE: It sat for 4 days and the fridge and it was quite good. I think the spices ahd to mellow for me. Read More
(3)
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Rating: 5 stars
12/18/2014
I didn't have any dried terragon so I substituted it with dried basil. Also added some uncooked bean sprouts to the hot soup before serving and let them cook in it's heat on the table. Added a lovely crunch. Long story short no leftovers! Read More
(3)
Rating: 5 stars
08/06/2014
Pretty nutritious and an inexpensive go-to soup. It cooked up beautifully in my pressure cooker in half the time making it a quick meal too. Thank you for sharing this recipe Lee. Read More
(1)
Rating: 5 stars
02/03/2017
Very easy and yummy! My 3 year old loves it; such a great way to sneak in a few extra vegetables into his meals?? Read More
(1)
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Rating: 5 stars
03/25/2017
Fabulous recipe. Easy and delicious. We had it three days running and it just got better each day. I didn't have cream so I stirred in yogurt but it was flavored with vanilla. At first the vanilla flavor was a bit too much but after the first day it was excellent. Read More
(1)
Rating: 4 stars
08/27/2017
I live in Japan so I improvised a lot and still this came out delicious. Three tablespoons consommé powder instead of broth. Four cups water. Basil instead of tarragon. A bit of whole milk (maybe a half cup) instead of cream. I added cumin. Amazing. Read More
Rating: 5 stars
01/09/2019
It was delicious and very easy to make! I made a few changes: I used basil instead of tarragon and instead of heavy cream I added sour cream (2 heaping spoonfuls). I also added more carrots to enhance the carrot flavor. I also added a pinch of sugar. It gets better the next day. I think when i make it again I will use cream cheese instead of sour cream. This is a fun basic recipe because you can customize it according to your own personal tastes! My husband loved it. Great way to get in those veggies! Read More